TOPPING:

1/2 c. brown sugar, firmly packed
3 tbsp. butter
1 (21 oz.) can cherry pie filling

CAKE:

1 pkg. Pillsbury Plus yellow cake mix
1 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Lightly grease a 9 x 13 inch pan. Place brown sugar and butter in bottom of pan, place pan in oven for 4 to 5 minutes until butter is melted. Stir to blend. Spoon cherry pie filling evenly over brown sugar mixture. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour batter evenly over cherry pie filling. Bake at 350 degrees for 50 to 60 minutes or until toothpick comes out clean. Run knife around edge of cake to loose, immediately invert on serving tray. Serve with whipped cream if desired.